|Flour||5 Cup (80 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Roast pork||1 Cup (16 tbs)|
|Sliced cooked chicken||1 Cup (16 tbs)|
|Sliced roast duck||1 Cup (16 tbs)|
|Sliced cooked ham||1 Cup (16 tbs)|
|Finely sliced bean sprouts||1 Cup (16 tbs), warmed in 2 tablespoons peanut oil|
|Peanut oil||2 Tablespoon (For Warming The Bean Sprouts)|
|Cabbage||1 , peeled and finely sliced|
|Egg||1 , beaten, fried like a thin pancake and then shredded|
|Cucumber||1 , peeled and finely sliced|
|Spring onion stalks||1 , parboiled and sliced|
Mix salt in flour.
Place in deep bowl.
Pour in boiling water.
Stir quickly until all flour is dampened.
Place dough on pastry board and knead until smooth.
Add more hot water or flour if necessary to make a stiff dough.
Roll out 1 inch thick.
Cut into 2-inch strips.
Cut strips into squares.
Flatten each square slightly on floured board.
Smear on a little oil.
Place 2 pieces together and roll out very thin, keeping the shape round.
Place 1 round at a time on a hot slightly greased frying pan.
Cook 1 minute.
Turn and cook until both sides are done.
To prepare the filling:
Arrange sliced meat in separate portions on large plate.
Place in middle of table.
Put prepared vegetables and sauce (small plate of soy sauce mixed with tomato catsup, spiked with Tabasco) in individual plates around meat.
Each person serves himself: Place some sauce on doily, add a table-spoonful of meat and vegetable in center.
Fold ends together to make a roll.
Season with soy sauce to taste.